For dressing:

• In a small bowl mix together mayo, sour cream, sugar, and pepper.
• Chill until ready to serve.
• Meanwhile cook bacon in a skillet until crisp. Remove to a paper towel lined plate to cool then dice into bite size pieces.
• Dice eggs into bite size pieces with a knife or egg slicer.

To plate:

• I like to serve mine in large mason jars (21oz) for presentation as an entree. But can also be arranged in bowls or a large trifle dish.
• Add a couple spoonfuls of dressing in the bottom of the jar, top with chopped lettuce, onions, red bell pepper, peas, egg, and bacon. You can screw a lid on top of jar, shake, and then eat out of the jar or pour into a bowl and enjoy!

• Fill a medium pot with three to four quarts of water and bring to a boil.
• Add white vinegar.
• Gently place each egg one at a time into the pot with a long-handled slotted spoon, resting them on the bottom of the boiling water. (This will help avoid cracking the eggs.)
• Bring back to a full boil and cook for 5 minutes. Turn off the heat and let eggs sit in the hot water for 13 minutes.
• Drain all the water and then shake the pot with the eggs still inside to break the shells.
• Under running warm water, peel off shells and set cooked eggs on a paper towel to dry.
• Roughly chop eggs into a medium bowl and add mayonnaise, salt and pepper. Stir and taste.
• Add more salt or pepper if needed.
• Cover bowl and place in the refrigerator until egg salad is below 40 degrees.
• Serve with crisp lettuce and your favorite bread.